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Beef Oriental With Rice Recipe Ingredients: - 1/4 c. soy sauce - 1 tbsp. sugar - 2 tbsp. sherry wine - 4 tbsp. vegetable oil - 3/4 teaspoon ginger - 2 garlic cloves, chopped - 1 pound lean sirloin steak - 2 med. carrots - 2 stalks celery - 1 med. onion, cut in strips - 6 ounce. frzn pea pods, defrosted - 1/2 c. sliced water chestnuts, liquid removed - 1 tbsp. cornstarch - 1/2 c. long grain white rice - Water Directions: - In a large bowl, combine soy sauce, sugar, sherry, ginger, garlic and 2 Tbsp. - oil. - Cut steak into thin strips. - (For easier slicing, place meat in freezer for 30-45 min or possibly till hard but not frzn). - Add in meat to marinade mix and stir to coat proportionately. - Cover; let stand at least 30 min. - Drain, reserving marinade. - Cook rice according to package directions. - Cut carrots into julienne strips 1 inch long and celery diagonally into 1/4 inch slices. - Heat large skillet or possibly wok over medium-high heat till warm. - Add in 2 Tbsp. - oil; heat till it ripples. - Add in meat; stir-fry for 2 min. - Add in reserved marinade; stir-fry 2 min. - (Marinade should be bubbling vigorously). - Add in carrots; cover and cook 2-3 min or possibly till carrots are crisp tender. - Add in celery, onion, pea pods and water chestnuts; stir-fry 1 minute. - Combine cornstarch and cool water; stir into meat and vegetable mix. - Cook, stirring constantly till sauce is thickened. - Serve over warm cooked rice. - Serves 4.
Low Fat Cranberry-Orange Granola With Coconut and Almonds Ingredients: - 3 cups rolled oats - 1 cup flax seed - 14 cup maple syrup - 14 cup orange marmalade - 3 tablespoons light butter, melted - 1 teaspoon coconut extract - 14 teaspoon salt - 12 cup natural almonds, roughly chopped - 14 cup sweetened flaked coconut - 12 cup dried cranberries Directions: - Preheat oven to 275. - Mix oats and flax seed in a large bowl. - Combine syrup, marmalade, butter, extract and salt. - Pour over oat mixture and stir until all oats are well coated. - Turn out into two parchment-lined baking sheets. - Bake for 30-45 minutes, stirring every 15 minutes, until oats are lightly browned. - Add almonds, stir, and bake 10 minutes more. - Add coconut, stir, and bake 10 minutes more. - Continue checking, stiring, and baking 5-10 minutes longer until almonds and coconut are toasted and oats are a rich golden brown. - Remove from oven and cool on baking pans. - Stir in cranberries and store in an airtight container for up to two weeks.
Home-made Mayonnaise Ingredients: - 1 whole egg - 1 cup (225 ml) vegtable or canola oil - 1/2 tsp (2 ml) salt - 1/4 tsp (1 ml) paprika - 1/2 tsp (2 ml) Colman's dry Mustard - Pinch of sugar - Juice of half a lemon Directions: - With the machine running, add the egg to the work bowl of a food processor. - When well mixed, add some of the oil in a VERY thin stream until it begins to thicken. - Add the salt, paprika, mustard and sugar, followed by the lemon juice. - Process briefly. - Scrape down the work bowl to be sure that everything is well combined. - Turn the processer on again and add the rest of the oil until the mayonnaise thickens.
Butter Lettuce With Apricot and Poppy Seed Dressing Ingredients: - 14 cup apricot preserves - 3 tablespoons cider vinegar - 1 teaspoon dry mustard - 12 teaspoon salt - 14 teaspoon fresh ground black pepper - 12 cup vegetable oil - 1 tablespoon poppy seed - 2 large butter lettuce, rinse and dry - 1 large carrot, grated (optional) Directions: - To make the dressing, place the preserves, vinegar, mustard, salt, and pepper in a blender. - With machine running, gradually add oil until thickened. - Stir in poppy seeds (don't blend seeds into dressing or they may pulverize. - ). - Arrange lettuce leaves on individual salad plates. - Serve with dressing passed on the side. - If desired sprinkle the dressed greens with the grated carrot.
Skillet Apple Betty Recipe Ingredients: - 2 slices bread, cubed - 2 tbsp. butter - 2 tbsp. brown sugar, or possibly to taste - 1 can applesauce Directions: - Heat butter and brown bread cubes. - Add in brown sugar and applesauce. - Serve.
Lemon Curd Ingredients: - Grated zest of 4 lemons - 1 cup strained fresh lemon juice (about 4 lemons) - 3/4 cup sugar - 3 extra-large eggs - 3 extra-large egg yolks - 1/2 cup (1 stick) unsalted butter, at room temperature Directions: - Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesnt touch the top vessel, and bring the water to a simmer over medium heat. - Fill a large bowl with ice water and set a smaller bowl inside. - Set a fine-mesh strainer into the smaller bowl. - Combine the lemon zest, lemon juice, sugar, eggs, and egg yolks in the stainless steel bowl or the top of the double boiler and whisk to combine the ingredients and break up the egg yolks. - Place over the simmering water and cook, stirring occasionally with the whisk, until the lemon curd is thick and gelatinous, about 6 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. - Remove the lemon curd from the heat, and drop the butter in a few tablespoons at a time, stirring so it melts into the curd. - Pour the curd through the strainer into the bowl set over the ice water. - Cover the lemon curd with plastic wrap, pressing the plastic down onto the curd to prevent a skin from forming and cool to room temperature. - Transfer the lemon curd to an airtight container and place it in the refrigerator to chill for at least 30 minutes and up to three days.
Broiled Bananas On Vanilla Ice Cream Recipe Ingredients: - 4 x Ripe peeled bananas halved lengthwise - 1/4 c. Rum Cinnamon to taste Vanilla ice cream Several curls of bittersweet chocolate, peeled off a bar with a swivel peeler Directions: - Preheat broiler. - Arrange banana halves in shallow pan, cut side up. - Sprinkle rum proportionately over bananas and shake cinnamon on top. - Broil 4 inches from flame till softened and beginning to brown. - Place two banana halves in each of four bowls. - Place a scoop of vanilla ice cream on top and serve, topped with chocolate curls. - This recipe yields 4 servings.
Orange Ginger Pork and Veggies Ingredients: - 2 tablespoons vegetable oil - 1 medium onion, sliced - 2 medium carrots, sliced - 1 medium green bell pepper, cut into thin strips - 1 medium red bell pepper, cut into thin strips - 1 cup sliced celery - 1 lb well trimmed boneless pork loin, cut into thin strips - 1 clove garlic, smashed - 2 teaspoons grated gingerroot - 14 teaspoon red pepper flakes - 2 cups shredded bok choy - 12 cup orange juice - salt Directions: - In a large frypan, heat 1 tablespoon oil over medium high heat, saute onion, carrots, green and red peppers and celery for about 5 minutes or until tender crisp. - Remove from pan. - Add remaining oil to frypan. - Brown pork with garlic, ginger root and red pepper flakes until pork is no longer pink. - Return veggies to frypan; add bok choy. - Add orange juice; heat through, 2 to 3 minutes. - Season with salt to taste.
Perfumed Body Mist Ingredients: - 12-1 tablespoon apricot kernel oil (any other oil that does not have a strong scent) - witch hazel - 2 ounces spray bottle Directions: - This recipe is meant as a guideline, it is all on preference. - How strong you want it -- how much oils you want -- (Don't go over the 1 T mark though or you will have a greasy feeling) Use your own judgment. - In the spray bottle, add the apricot kernel oil (or any other oils that do not have a strong scent to them). - Carefully remove the nozzle from your perfume bottle. - You may have to spray the perfume into the bottle. - If doing it this way, judge by the amount of oil that is already in the bottle. - Fill the rest of the container with witch hazel. - To use: shake to contents so that they are distributed evenly and spray. - Note: I would use this up within 6 - 8 months (if it lasts that long)! - Change to a new bottle for a new scent.
Chinese Noodles Ingredients: - 1 bunch scallion (cut and julienne in 3" strips) - 34 cup walnuts, coarsely chopped - 12 cup grated carrot - 1 lb linguine, cooked to package directions,drain well - 12 cup corn oil - 3 tablespoons sesame oil - 2 tablespoons sesame seeds - 3 tablespoons ground coriander - 34 cup soy sauce Directions: - Combine the scallions, walnuts, carrots and linguine. - Over medium heat, heat Corn& Sesame Oil in a saucepan and add sesame seeds and saute till seeds are lightly browned (do no burn). - Remove from heat and let cool slightly. - Stir in Coriander and soy sauce. - Pour oil mixture over linguine and toss well. - Serve hot or cold.
Ww 6 Points-Applebee's Low Fat Veggie Quesadilla by Todd Wilbur Ingredients: - 12 tablespoon canola oil - 12 cup sliced mushrooms - 13 cup shredded carrot - 13 cup chopped broccoli - 2 tablespoons diced onions - 1 tablespoon diced red bell pepper - 1 teaspoon soy sauce - 1 dash cayenne pepper - 1 dash black pepper - 1 dash salt - wheat flour tortilla - 14 cup shredded fat-free cheddar cheese - 14 cup shredded fat free mozzarella cheese - nonstick cooking spray Directions: - In a frying pan that has a bigger diameter than the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. - Season with soy sauce, peppers, and salt. - Pour the vegetables into a bowl, and place the frying pan back on the heat to medium/low. - Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. - Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. - Put the second tortilla on top and cook for 1 to 2 minutes, or until heated through and the cheese is melted. - Flip quesadilla over and cook 1-2 min more. - Slide the quesadilla onto cutting board and slice it like a pizza into 6 equal pieces. - Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side. - 6 Points per serving (1/2 quesadilla).
THE BEST EVER!! Candied Cinnamon Carrots Ingredients: - 2 lb fresh baby carrots - 3 cup water - 1/4 cup brown sugar - 1/3 cup honey - 1/4 cup butter - 1/2 tsp ground cinnamon (you could use more if you like but i like the cinnamon to be subtle) - pinch of salt Directions: - Place the carrots and water in a pot with a fitted lid and cook the carrots until you can pierce with a fork but not TOO soft. - Reserve 1 cup of the cooking water and drain the carrots. - Return reserved water and carrots to the pot. - Add the remaining ingredients and bring to a boil. - Lower heat to a low simmer and continue to cook for 20-25 minutes.
White Cheddar and Macaroni Ingredients: - 1 lb elbow macaroni - 1 tablespoon butter - 14 cup white breadcrumb - 2 cups whipping cream - 18 teaspoon dry mustard - 1 lb sharp white cheddar cheese, shredded - 14 teaspoon kosher salt - 14 teaspoon pepper - 14 cup chopped fresh parsley Directions: - Heat a large pot of salted water to boil over high heat. - Cook past until al dente, 10-12 minutes; drain. - Meantime, heat butter in small saucepan. - Add bread crumbs; cook stirring, until lightly browned, about 2 minutes. - Set aside. - Combine macaroni, cream and mustard in a large saucepan; cook over medium heat until hot, about 3 minutes. - Add cheese; stir to melt. - Add salt and pepper. - Place macaroni in serving bowls. - Sprinkle with reserved bread crumbs and chopped parsley.
Peachy Slush Ingredients: - 2 cups peach schnapps - 6 cups water - 6 ounces frozen lemonade - 12 ounces frozen pineapple-orange-guava juice concentrate Directions: - Mix all ingredients together and freeze!
Coconut-Key Lime Mini Mousse Cakes Ingredients: - Cakes - 2 qt. White cake mix - 1 cup lime-flavored gelatin - 3-1/2 cups cold water - Mousse - 3-1/2 cups canned coconut milk - 2 cups whipping cream - 2 cups JELL-O Vanilla Instant Pudding - 2 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09 - 1-1/3 cups key lime juice Safeway 3 ct For $1.00 thru 02/09 - 2-1/2 qt. whipped topping, divided - 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted Directions: - Batter: Beat cake mix and dry gelatin mix with mixer fitted with paddle attachment on low speed 20 sec. - Gradually add water, beating until well blended and stopping occasionally to scrape bowl and paddle. - Use #16 scoop to portion 1-3/4 oz. - batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe). - Bake in 300 degrees F convection oven 13 to 15 min. - or until toothpick inserted in centers comes out clean. - Cool completely. - Mousse: Beat coconut milk, whipping cream and dry pudding mix with mixer fitted with wire whisk attachment on low speed just until blended. - Beat on high speed 2 min., stopping occasionally to scrape bowl. - Blend in zest and juice. - Fold in 2 qt. - whipped topping (or 2 cups whipped topping for trial recipe). - Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup Mousse onto top of each Cake. - Level tops with spatula. - Refrigerate 2 hours or until firm. - For each serving: Top 1 Cake with about 2 tsp. - of the remaining whipped topping and about 1/4 tsp. - coconut.
Thai-style Stir Fried Garlic Minced Pork Ingredients: - 1 cup Minced Pork - 1 Cilantro - 3 Garlic - 1 tbsp Black Pepper - 1/2 tsp Salt - 1 tbsp Oyster Sauce - 2 tbsp Soy Sauce - 1 tbsp Vegetable Oil - 1 cup Jasmine Rice Directions: - Chop up cilantro roots and garlic. - Add pepper and salt. - Grind them with mortar and pestle. - Hot pan with some vegetable oil. - Add the herb paste we just made. - Fry them until the smell comes out. - Add minced pork. - Season with soy sauce and oyster sauce. - To serve , finish off with some ground pepper and cilantro. - Enjoy with rice.
Spinach Nabe Hot Pot Ingredients: - 1 bunch Spinach - 200 grams Pork (thinly cut for shabu-shabu) - 300 grams Tofu (silken or firm) - 1000 ml * Water - 6 grams * Dashi stock granules - 1 1/2 tbsp * Soy sauce - 1/2 tsp * Salt - 1 tbsp * Sake - 1 bowl Plain cooked rice - 2 Eggs Directions: - Wash the spinach well and chop roughly. - Cut the stems in half and wash again if any dirt is still stuck. - Cut the tofu into 8 pieces. - If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it. - If it's bigger than that, cut the pork in half. - Add the * water and seasonings to the earthenware pot and bring to a boil. - Add the spinach stems and the pork and cook until the color of the pork changes. - Then add the tofu and spinach leaves in that order. - When the spinach wilts, it's done. - If you like a lightly salted flavor, eat as is. - If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce. - At the end of the hot pot meal, add eggs and rice to make a delicious porridge. - Top with mitsuba or thinly sliced green onions.
Rack of Lamb with Soy-Balsamic Marinade Ingredients: - 1/4 cup soy sauce - 1/4 cup balsamic vinegar - 1 tablespoon finely grated lemon zest - Four 8-chop racks of lamb, bones frenched, fat trimmed and scored - Salt and freshly ground pepper - 1/4 cup vegetable oil Directions: - In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. - Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once. - Preheat the oven to 450. - Remove the lamb racks from the marinade and pat dry. - Season with salt and pepper. - In each of 2 large skillets, heat 2 tablespoons of the vegetable oil until shimmering. - Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes; turn and sear the meaty side of the racks, about 2 minutes longer. - Transfer the racks to a rimmed baking sheet, fat side up. - Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers 120 to 125(for medium rare meat). - Let the lamb rest for 10 minutes before carving.
Reuben Sandwich Ingredients: - 2 slices rye bread or pumpernickel - 2 teaspoons butter, at room temperature - 2 tablespoons Reuben's Russian Dressing - 1/4 cup well-drained, fresh-style sauerkraut - 2 ounces thinly sliced Gruyere or Switzerland Swiss cheese - 1/4 pound thinly sliced corned beef Directions: - Butter each slice of bread evenly to the edges on one side. - Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in. - Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. - Then put on the sauerkraut, spreading it evenly. - Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef. - Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef. - Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. - Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula. - Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. - Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side. - Serve immediately.
Pepper Jack Turkey Mac #SP5 Ingredients: - 20 ounces Simply Macaroni & Cheese - 1 lb ground turkey - 2 cups corn and black bean salsa - 1 -2 cup monterey jack pepper cheese, shredded - 1 -2 teaspoon ground cumin Directions: - Fix Simply Potatoes Mac and Cheese according to directions. - In a large skillet, brown ground turkey on medium high to high heat until no longer pink. - Lower heat to low/medium low, add salsa and ground cumin (add cumin to your own taste) and simmer for about 10 to 15 minutes. - Add Simply Potatoes Mac and Cheese to turkey mixture and stir. - Add in one cup of pepper jack cheese, stir until melted. - Once pepper jack is melted, if desired add remaining cheese in small amounts until desired consistency and all pepper jack is melted. - Optional: Salt to taste.
Ww 5 Points - Stuffed Apples Ingredients: - 4 medium apples (such as Rome, Cortland, or McIntosh) - 2 teaspoons lemon juice - 10 pitted prunes, finely chopped (5 ounces) - 4 tablespoons walnut pieces, finely chopped - 3 tablespoons honey - 12 teaspoon ground cinnamon - 23 cup water - 12 cup freshly squeezed orange juice Directions: - Position rack in center of oven and preheat oven to 375F - Use a melon baller to core the apples: Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom. - Leave at least 1/2 inch apple flesh at the bottom. - Rub the lemon juice over the exposed apple flesh. - Mix the prunes, walnuts, honey, and cinnamon in a small bowl; stuff a quarter of the mixture into each apple. - Set apples in a 9-inch baking dish or other small roasting pan. - In a small bowl, whisk together water and orange juice, and pour over the apples. - Bake until soft, basting often with the pan juices, about 1 hour. - Cool at least 10 minutes before serving. - 5 Points per serving.
Hill's Frosted Mayo Cake Ingredients: - 1 cup sugar - 2 cups flour - 4 tablespoons cocoa - 1 teaspoon baking soda - 12 teaspoon salt - 1 teaspoon vanilla - 23 cup mayonnaise - 1 cup water, cold - 1 cup powdered sugar - 1 14 cups butter - 4 tablespoons cocoa - 14 cup milk Directions: - Sift together the first 5 dry ingredients. - Add the vanilla, mayo and water to dry mixture - mix well. - Pour into a 9x13 inch greased pan. - Bake at 350 degrees for 30 minute. - In a saucepan bring the butter, cocoa and milk to a boil and continue to boil for 3 minutes - stirring constantly. - Pour over the powdered sugar and stir well. - Let cool and then frost cool cake.
Tropical Banana Bread Ingredients: - 12 cup butter, softened - 2 cups light brown sugar, packed - 4 large eggs, lightly beaten - 4 medium bananas - 12 cup vegetable oil - 12 teaspoon salt - 1 cup pineapple yogurt - 12 cup crushed pineapple, drained - 1 teaspoon vanilla extract - 12 teaspoon coconut extract - 3 cups flour - 2 teaspoons baking soda - 12 cup flaked coconut Directions: - Preheat oven to 350*.cream butter and sugar till light in color -- Beat in mashed bananas until smooth -- beat in eggs one at a time, blend in oil, mix in all remaining ingredients except coconut -- divide batter into 2 greased 9x5" loaf pans.sprinkle coconut evenly over tops. - Bake 50-60 minutes or toothpick test comes out clean when inserted near the center of each bread loaf. - let cool 5 minutes in pan on rack before removing to rack to cool completely. - cut each loaf into 12 slices.
Fusilli and Asparagus With Tofu-Dill Sauce Ingredients: - 1 tablespoon olive oil - 2 garlic cloves, minced - 8 ounces soft tofu, patted dry and cut into coarse pieces - 14 cup lemon juice - 1 tablespoon Dijon mustard - 2 tablespoons chopped fresh dill - 34 teaspoon salt - 18 teaspoon pepper - 13 cup corn oil - 1 lb fusilli or 1 lb curly pasta - 12 lb asparagus, cut into diagonal 1 inch pieces Directions: - Heat oil in small skillet, add garlic and cook over medium low heat about 3 minutes or until fragrant. - Blend garlic, tofu, lemon juice, mustard, dill, salt, and pepper in a food processor until smooth Add corn oil, and blend until emulsified. - Meanwhile, cook pasta until tender, adding asparagus in the last 3-4 minutes Drain and toss with sauce.
Bean and Burger Bake Ingredients: - 1 lb ground beef - 1 small onion, chopped - 2 (16 ounce) cans pork and beans - 1 (10 1/2 ounce) can tomato soup - 2 tablespoons brown sugar - 1 tablespoon mustard Directions: - Fry ground beef and onion until done. - Put in baking dish and add beans, soup, brown sugar and mustard. - Mix well. - Bake 45 minutes in a 400 degree oven.
Spumoni Ingredients: - 1/2 gal. vanilla ice cream - 1 qt. chocolate ice cream - 1 pint strawberry ice cream - 1 pint pistachio ice cream - 1 lb. loaf lb. cake - 1 pint heavy whipping cream, whipped and sweet Directions: - Place a large 3 quart metal bowl in the freezer to chill for at least one to two hours. - 10 minutes before removing the bowl from the freezer, take the vanilla ice cream out to soften. - Place the chilled bowl in a larger bowl that is filled with ice. - Working fairly fast, spoon the softened vanilla ice cream into the bowl forming a "bowl" with the ice cream, within the metal bowl. - The ice cream "bowl" should be about 1-1/2 inches thick. - return to the freezer to solidify. - Repeat the procedure with the chocolate next, then the strawberry, making consecutively smaller "bowls" inside the metal bowl. - When just the center is left, place the Pistachio in the center and return to the freezer to solidify again. - Return the bowl to the freezer between each "bowl" of ice cream made in the metal bowl. - WHen all is done smooth the bottom, cover with wax paper and return to the freezer at least overnight to harden well. - Slice the pound cake into 1/2 inch slices and cover the bottom of the ice cream. - When ready, dip the metal bowl into hot water, up to one inch from the rim and hold for about 1 minute or less. - Place a dish over the bottom of the bowl and invert. - Remove the metal bowl and return to the freezer. - Once frozen hard again, spread the whipped cream over the entire mound of ice cream and pound cake, reserving some of the whipped cream to pipe onto the dome in a decorative pattern. - Return to the freezer. - Approximately 1/2 hour before serving, remove from the freezer to soften slightly and cut into wedges to serve.
Asparagus Soup Ingredients: - 2 tablespoons unsalted butter - 1 tablespoon canola oil - 3 cups chopped onions - 2 tablespoons finely minced garlic - 6 cups defatted chicken broth - 3 pounds fresh asparagus - 2 carrots, peeled and chopped - 1 cup chopped flat-leaf parsley leaves - 1 tablespoon dried tarragon - Salt and pepper, to taste - Pinch of cayenne pepper - 1/2 cup sour cream, for garnish (optional) - 1 large ripe tomato, seeded and cut into small dice, for garnish Directions: - 1. - Melt the butter in the oil in a pot over medium-low heat. - Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes. - Add the broth; heat to boiling. - 2. - Trim woody ends off the asparagus. - Reserve the tips, then cut the stalks into 1-inch pieces; add to broth. - Add the carrots, parsley, tarragon, salt, pepper and cayenne to broth. - Simmer, partially covered, until the vegetables are tender, about 45 to 50 minutes. - 3. - Puree in batches in a blender or a food processor, then strain soup back into the pot. - 4. - Before serving, add the asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, about 10 minutes. - 5. - Serve with a dollop of sour cream, if desired, and a sprinkling of diced tomato.
Sweet Cherry Crisp Ingredients: - 1/3 cup sliced almonds - 3 Tbsp. granulated sugar - 1 cup quick-cooking oats - 1/2 cup packed brown sugar - 1/2 cup flour, divided - 1/4 cup cold non-hydrogenated margarine - 1 pkg. (85 g) Jell-O Cherry Jelly Powder - 1/2 cup water - 6 cups pitted dark sweet cherries - 3/4 cup thawed Cool Whip Whipped Topping Directions: - Heat oven to 350 degrees F. - Spray 6 ovenproof (1-cup) ramekins or mugs with cooking spray; place in shallow pan. - Cook nuts and granulated sugar in nonstick skillet on medium-high heat 5 min. - or until sugar is melted and nuts are evenly glazed, stirring frequently. - Spread into single layer on baking sheet sprayed with cooking spray. - Cool 30 min. - Meanwhile, combine oats, brown sugar and 1/3 cup flour in medium bowl. - Use pastry blender or 2 knives to cut in margarine until mixture resembles coarse crumbs. - Whisk remaining flour, jelly powder and water until blended. - Add to cherries in large bowl: toss to evenly coat. - Spoon into prepared ramekins; top with oat mixture. - Break any large nut clusters into small pieces; sprinkle over desserts. - Bake 30 to 35 min. - or until fruit mixture is hot and bubbly and nut topping is golden brown. - Cool slightly before serving topped with Cool Whip.
Sandies Cookies Recipe Ingredients: - 1 c. butter (2 sticks) - 1/3 c. sugar - 2 teaspoon vanilla - 1 c. minced pecans - 2 teaspoon water - 2 c. all-purpose flour Directions: - Cream butter and sugar; add in water and vanilla and mix well. - Add in flour and pecans; refrigerate1/2 hour. - Shape in balls or possibly fingers. - Bake on ungreased cookie sheet in slow oven 325 degrees about 20 min. - Cold slightly; roll in confectioners' sugar. - Makes 3 dozen.
Chicken Breasts in Raspberry Marinade Ingredients: - 4 boneless skinless chicken breast halves - 1 cup extra virgin olive oil - 14 cup red wine vinegar - 1 orange zest, julienned - 1 teaspoon thyme - 1 teaspoon sage - 12 cup shallot, finely chopped - 1 cup whole fresh raspberry - 1 cup orange section Directions: - Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours. - Remove from the marinade and oven roast the breasts at 350F for 10 minutes on each side, or until done. - Remove to a serving platter and deglaze the roasting pan with the marinade. - Transfer the marinade to a sauce pan and reduce to thicken slightly. - Finish the sauce with 1 cup orange sections. - Serve with the reduced raspberry marinade sauce.
Caramel Frosting Ingredients: - 1 stick unsalted butter, softened - 1 cup confectioners' sugar, sifted - 1/2 cup Creamy Caramel Sauce, cooled completely Directions: - Cream the butter with the sugar. - Add the Creamy Caramel Sauceand beat until light and fluffy.
Mom's Baked Clams Ingredients: - 2 dozen cherrystone clams - 2 garlic cloves, minced - 2 tablespoons parsley, flat leaf - 1 tablespoon butter - 1 tablespoon olive oil - 1 tablespoon white wine, dry Directions: - Clean and shuck the clams and put the half-shell into a clam tray or a small muffin pan if you don't have a clam tray (they look like madeline pans). - Cook the rest of the ingredients, except the parsley, slowly until the butter melts and the garlic starts to soften. - Pour over the clams. - Bake at 400* until the edges of the clams start to curl. - Just a few minutes. - Sprinkle with parsley and serve with garlic bread.
Joy's Crawfish Fettucini Ingredients: - 1 12 cups butter - 3 medium onions, chopped - 3 celery ribs, chopped - 2 bell peppers, chopped - 14 cup flour - 4 tablespoons fresh parsley, chopped - 3 lbs crawfish tails, peeled - 1 quart half-and-half cream - 1 lb Velveeta cheese, cubed into 1/2-inch squares - 2 tablespoons jalapeno peppers, chopped - 3 garlic cloves, crushed - salt - pepper - 1 lb fettuccine - fresh grated parmesan cheese, to taste Directions: - Melt butter in large heavy saucepan. - Add onions, celery, and bell pepper. - Cook 10 minutes until vegetables are clear. - Add flour; blend in well. - Cover and cook for 15 minutes, stirring occasionally. - Add parsley and crawfish tails. - Cover and cook 20 minutes, stirring often. - Add cream, Velveeta, jalapenos and garlic. - Mix well. - Add salt and pepper to taste. - Cook, covered, on low heat 20 minutes, stirring occasionally. - Cook noodles according to package directions. - Drain and add to sauce. - Mix thoroughly. - Pour into 3 Quart prepared casserole dish or several smaller casserole dishes (you can divide and fresh at this point as well). - Sprinkle with Parmesan cheese. - Bake for 12 minutes at 350. - Serve hot with French bread.
Green Oreo Mint Delight Ingredients: - 1 12 ounces creme de menthe - 12 ounce white chocolate syrup - 4 ounces half-and-half - 2 cups ice - 1 tablespoon crumbled Oreo cookies Directions: - Pour liqueur, chocolate syrup, cream and ice into blender. - Blend until smooth. - Add crumbled Oreos and blend for 5 seconds. - Garnish with whipped cream. - Sprinkle with crumbled Oreos.
Ice Bread and Butter Pickles Ingredients: - 1 gallon cucumbers (medium size) sliced - 2 quarts onions sliced - 1 1/4 quarts vinegar - 5 cups sugar - 1/2 cup salt - 1/4 teaspoon turmeric - 1 tablespoon celery seeds - 2 tablespoons mustard seeds - 1 x ice cubes chopped Directions: - Put sliced cucumbers and onions in a large container in this manner: a layer of onions and cucumbers, sprinkle with part of the 1/2 cup salt and then a layer of chopped ice. - Continue to layer and end with salt and ice. - Let stand for about 3 hours or until ice has melted. - Take out of salt water and let drain a few minutes. - Add spices, vinegar and sugar. - Bring to a good boil (can boil up to 10 minutes) and seal in jars.
Florida Citrus Grilled Grouper with Tear Drop Tomato Salad Ingredients: - 1 whole grouper, cleaned - 1 lemon, cut into wedges - 1 lime, cut into wedges - 1 orange, cut into 1/4-inch thick round slices - 1 onion, cut into 1/4-inch thick round slices - Olive oil - Salt - Freshly ground black pepper - 1 pint red tear drop tomatoes - 1 pint yellow tear drop tomatoes - 1 red onion, sliced - Olive oil - Salt - Freshly ground black pepper Directions: - Preheat the grill. - Lay the grouper on a large piece of aluminum foil. - Cover the grouper, inside and out with the lemon and lime wedges, orange and onion slices. - Drizzle the fish with olive oil and season with salt and pepper. - Wrap the aluminum foil around the fish. - Place the fish on the grill and grill for 10 minutes, flip and grill for another 10 minutes, or until the meat is opaque and cooked through. - In a bowl, toss together the tomatoes and onion. - Drizzle with olive oil and season with salt and pepper. - Serve the tomato salad on top
Chicken Brunch Bake Ingredients: - 9 slices day-old bread, cubed - 3 cups chicken broth - 4 cups cubed, cooked chicken - 12 cup uncooked instant rice - 12 cup diced pimiento (optional) - 2 tablespoons minced fresh parsley - 1 12 teaspoons salt (optional) - 4 eggs, beaten Directions: - In a large bowl, toss bread cubes and broth. - Add chicken, rice, pimentos (if desired), parsley, and salt (if desired); mix well. - Transfer to a greased 13x9x2 inch baking dish. - Pour eggs over all. - Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted comes out clean.
Asparagus Scones Ingredients: - 3/4 lb. steamed asparagus - 2 cups all-purpose flour - 1 Tbs. granulated sugar - 1 Tbs. baking powder - 1/2 tsp. salt - 4 Tbs. unsalted butter, margarine or shortening - 3/4 cup plus 2 Tbs. buttermilk or soymilk - 1 cup grated cheddar cheese or soy cheddar cheese - 1/2 tsp. cayenne pepper - 1/4 tsp. freshly ground black pepper Directions: - Preheat oven to 425F. - Trim tips from asparagus, and chop stalks into 1/4-inch pieces. - Stir together flour, sugar, baking powder and salt in large bowl. - Cut butter into small pieces. - Using fingers, rub butter into flour mixture until mixture resembles coarse meal. - Stir in 3/4 cup buttermilk. - Fold in cheese, asparagus pieces (but not tips), cayenne and pepper. - Turn dough onto floured work surface, and knead 6 or 7 times. - Shape dough into 1/2-inch-thick rectangle. - Using sharp knife, cut rectangle lengthwise into three strips. - Cut each strip into triangles. - Place triangles on greased baking sheet. - Brush scones with remaining buttermilk, then press 2 or 3 asparagus tips into tops. - Bake 12 to 15 minutes, or until tops are golden brown.
Sesame Chicken Bits Ingredients: - 13 cup sesame seeds - 2 cups plain breadcrumbs - 4 boneless skinless chicken breast halves - 12 cup flour - 2 eggs, beaten - 12 cup butter, melted Directions: - Mix sesame seeds and bread crumbs together. - Cut each chicken breast into 5 to 7 pieces. - Dust pieces with flour, then dip into egg, then sesame and crumb mixture. - Arrange in single layer on greased baking sheet. - Pour melted butter over top. - Bake at 350 degrees for 20 minutes or until done and no pink remains. - The bits can also be frozen ~ just thaw in the refrigerator and reheat in a 350 degrees oven for 5 minutes or until hot.
16th Street Stew Ingredients: - 1 1/2 pounds ground beef - 1 medium yellow onion chopped - 4 slices bacon diced - 1 each green bell peppers diced - 3 each potatoes peeled and diced - 2 teaspoons prepared mustard - 3 each beef bouillon cubes - 1/4 teaspoon black pepper - 2 cups water boiling - 6 tablespoons vinegar Directions: - Brown meat, onion, bacon and green pepper; drain. - Stir in remaining ingredients. - Simmer unitl potatoes are tender over low heat, about 45 mins.
Pumpkin and Brown Rice Pancakes Ingredients: - 12 cup brown rice, cookes - 1 cup 2% buttermilk - 1 large egg - 2 egg whites - 1 teaspoon canola oil - 2 tablespoons honey - 12 cup pumpkin - 13 cup apple juice - 34 cup whole wheat pastry flour - 1 teaspoon baking powder - 12 teaspoon ground cinnamon - 14 teaspoon ground nutmeg Directions: - In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice, - In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well. - Add dry ingredients to wet ingredients & stir together until just blended. - Preheat a nonstick griddle over medium heat. - Drop batter by NOT MORE THAN a 1/4 cup container & cook until bubbles appear, then flip pancakes & cook on the other side until lighty browned.
Amaretto Cheesecake Delite Recipe Ingredients: - 1 1/2 c. Chocolate cookie crumbs - 3 Tbsp. Minced almonds - 2 Tbsp. Soy oil - 2 x Cookie crumb crusts chocolate, ready-to-serve - 2 Tbsp. Sugar - 3/4 c. Sliced almonds - 10 1/2 ounce Pkg. lite soft silken tofu - 16 ounce Lower fat cream cheese softened - 3 Tbsp. EQUAL measure, Or possibly... - 36 x -EQUAL packets, Or possibly... - 1 1/2 c. -Sugar - 6 x Egg whites - 4 whl Large eggs - 1/4 c. Amaretto - 2 Tbsp. Vanilla Directions: - In a small bowl, combine all ingredients for the crust. - Press proportionately into the bottom of a 9-inch springform pan. - Using an electric mixer, combine tofu and cream cheese till smooth. - Add in EQUAL or possibly sugar and mix thoroughly. - Add in egg whites and whole Large eggs to ingredients and continue to mix till well blended. - Add in Amaretto and vanilla. - Pour over crust in springform pan or possibly divide batter into two prepared pie crusts. - Bake at 300 F for 1 hour in the springform pan or possibly 40 min for the two prepared crusts. - Heat two Tbsp. - of sugar in a non-stick pan till sugar turns a golden. - Toss almonds in sugar to coat. - Remove almonds and allow to cold on wax paper. - Break apart when cooled and arrange almonds around edge of cake. - Chill. - Serves 16. - *1/2 c. chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. - First Place, Desserts Category - Cooking with Ohio's Soy Foods Developed by Jacqueline DeMatteis-O'Brien
Easiest Green Beans Ever Ingredients: - 1 (1 lb) package frozen green beans - 14 cup ranch dressing or 14 cup green goddess salad dressing Directions: - Cook or microwave beans according to package directions. - Toss with dressing and serve warm.
Artichoke, Chicken & Rice Casserole Ingredients: - 1 Tbsp. olive oil - 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 small red pepper, chopped - 1 carrot, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09 - 2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09 - 1 cup cooked whole grain brown rice - 1 can (14 oz.) artichoke hearts, drained, chopped - 1 can (10.75 oz.) condensed cream of chicken soup - 2/3 cup milk - 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend - 1/2 tsp. Italian seasoning - 3 Tbsp. KRAFT Grated Parmesan Cheese Directions: - Heat oven to 350 degrees F. - Heat oil in large skillet on medium heat. - Add onions, peppers and carrots; cook and stir 3 to 4 min. - or until crisp-tender. - Remove from heat. - Combine cooked vegetables with all remaining ingredients except Parmesan. - Spoon into 2-qt. - casserole. - Sprinkle with Parmesan; cover. - Bake 40 min. - or until heated through, uncovering after 20 min. - Let stand 10 min. - before serving.
Little Gem Cookies Ingredients: - 3 cups unsifted flour - 1 cup sugar - 1/8 teaspoon salt - 1 1/2 cups unsalted butter - 2 egg yolks - 1 teaspoon vanilla extract - Raspberry preserves - Pecan halves Directions: - Preheat oven to 325 degrees. - Line baking sheet with parchment paper. - Combine first 3 ingredients using a food processor. - Cut in butter until the mixture resembles coarse meal. - In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. - Beat until completely blended. - Pinch off pieces of dough and roll into balls. - Place on the lined cookie sheet. - Make indentation with thumb, fill the hole with preserves and press on a pecan half. - Bake for 20 to 25 minutes.
Slow-Cooker Honey-Garlic Ham Ingredients: - 1 smoked ham (3 lb./1.4 kg) - 1/4 cup Kraft Garlic BarBQ Sauce - 1/4 cup honey Directions: - Place ham in slow cooker. - Mix remaining ingredients until blended; pour over ham. - Cover with lid. - Cook on LOW 3 to 5 hours. - Transfer ham to carving board; slice. - Serve topped with sauce.
Chicken Pie Oh My............... Ingredients: - 1 12 kg deboned cooked chicken - 12 cup small shell noodles - 1 (400 g) can cream of mushroom soup or 1 (400 g) can cream of asparagus soup - 2 cups grated cheese - 2 whisked eggs - salt - spices - 2 cups milk - 2 tablespoons flour - 1 tablespoon butter - 34 cup flour - 10 ml baking powder - 1 ml salt - 125 ml milk - 1 egg - 70 ml canola oil Directions: - Cook the noodles and drain. - Make the bechamel sauce by cooking the butter in a pot and adding the flour. - Slowly add milk whilst whisking to ensure a smooth consistency. - Cut chicken into bite size pieces. - In an oven proof dish add the chicken, noodles, soup, whisked eggs, salt and spices as well as 1.5 cups of cheese and mix it. - Top this with .5 cup of cheese and in the oven bake it at 180 C for 45 minutes. - Prepare the crust by whisking the egg, milk and oil and adding the flour, baking powder and salt too a smooth consistency. - Spoon the mixture over the pie and return it to the oven for a further 20 minutes at 180C. - Ready, steady, feast.
Buck and Bourbon Ingredients: - 2 12-3 lbs venison, cubed - salt and pepper - 13 cup flour - 4 teaspoons oil - 1 teaspoon thyme - 2 beef bouillon cubes - 1 -2 bell pepper, chopped - 1 -2 onion, chopped - garlic - 12 cup water - 1 (8 ounce) can tomato sauce - 3 ounces Bourbon - 1 (8 ounce) package fresh mushrooms Directions: - Flour cubed venison and using a heavy iron skillet or heavy pan, brown venison in oil. - Add all remaining ingredients except bourbon. - Cook over low heat for 30 minutes. - Add bourbon and continue to cook covered for 3 hours or til tender. - Serve over noodles or rice. - Onions and pepper should be according to your taste.
Pumpkin Roll Ingredients: - 3 eggs - 1 cup sugar - 23 cup pumpkin - 1 teaspoon lemon juice - 34 cup flour - 1 teaspoon baking powder - 12 teaspoon salt - 1 teaspoon nutmeg - 1 teaspoon ginger - 1 teaspoon cinnamon - 1 cup pecans - 8 ounces cream cheese (soft) - 1 cup powdered sugar - 4 tablespoons butter (softened) - 12 teaspoon vanilla Directions: - Pre-heat the Oven to 350'. - Set aside 1 cup Pecans. - In a large mixing bowl, beat eggs and add in other ingredients- mix or beat until all ingredients are well blended. - Grease and lightly flour 12x18 jellyroll pan. - Pour pumpkin mixture into pan and spread evenly. - Cook in Pre-heated oven for 12-15 mins or until toothpick comes out clean. - Let cool 5 minutes Then put onto clean dish towel, loosely roll while warm, lengthwise, let cool. - While roll is cooling mix filling. - When roll is cool, carefully un-roll, spread filling mixture, sprinkle pecans, re-roll, wrap in plastic wrap and place in fridge until ready to serve. - Store any left-overs covered in fridge.
Apple Muffins Recipe Ingredients: - 2 c. Flour - 1/2 tsp Salt - 4 tsp Baking pwdr - 1/4 c. Sugar - 3/4 tsp Cinnamon - 1/4 tsp Nutmeg - 1 x Egg, beaten - 1 c. Lowfat milk - 1/3 c. Oil - 3/4 x -(up to) - 1 c. Peeled, minced apples Directions: - Combine dry ingredients. - Combine egg, lowfat milk and oil; add in to dry mix; stir just to moisten. - Add in apples and mix. - Fill greased muffin c. 2/3 full. - Don't use cupcake papers. - Bake at 350 for 25 min. - Serve with honey. - Add in more sugar if not served with honey. - Makes 12.
Charred Eggplant Soup Ingredients: - 2 tablespoons extra-virgin olive oil, plus more for brushing - 2 large eggplants, quartered lengthwise - Kosher salt - 2 large tomatoes, quartered - 1 medium onion, sliced 1/2 inch thick - 6 cloves garlic - Freshly ground pepper - 5 cups chicken stock, plus more if needed - 1 tablespoon chopped fresh thyme - 1 tablespoon chopped fresh cilantro - Espelette chile powder, to taste - Fennel fronds, for garnish - Vanilla-Curry Cotton Candy, for serving Directions: - Preheat the oven to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. - Put the eggplants, flesh-side down, on one of the baking sheets, drizzle with 1 tablespoon olive oil and season with salt. - Toss the tomatoes, onion and garlic with the remaining 1 tablespoon olive oil on the other baking sheet (don't crowd the pans or the vegetables will steam). - Season with salt and pepper. - Roast the vegetables until tender and browned in spots, about 45 minutes, rotating the baking sheets halfway through. - Scoop the eggplant flesh from the skin into a saucepan, discarding any excess seeds. - Add the remaining roasted vegetables, the chicken stock, thyme and cilantro and bring to a boil over medium-high heat. - Reduce the heat to low and simmer about 20 minutes. - Cool slightly. - Puree the soup in a blender (in batches if necessary) until smooth. - Return the soup to the saucepan and thin with more stock, if needed. - Season with salt, pepper and chile powder. - Ladle into bowls and garnish with fennel fronds; slide the cotton candy into the soup to serve.
Black Bean Dip Ingredients: - 2 cups cooked black beans - 12 cup minced white onion - 2 cups shredded monterey jack cheese - 1 cup shredded cheddar cheese - 2 jarred pickled jalapeno peppers, finely chopped - 1 teaspoon jalapeno juice, from the can - 12 teaspoon ground cumin - 14 cup sour cream - 2 green onions, including 2 inches of green part, finely chopped Directions: - Prepare the beans, or used canned beans; reserve. - Preheat the oven to 325. - Drain the beans of most of their liquid; mash half of the beans. - Put all of the beans in an ovenproof serving casserole dish. - Add the white onion, cheese, jalapenos, jalapeno juice, and cumin; mix well. - Bake the bean mixture until hot and bubbling, about 15 minutes. - Drizzle with sour cream and scatter the green onions on top. - Serve hot with chips.
Ann's Summer Flank Steak Recipe Ingredients: - 1 c. soy sauce - 1/3 c. canola oil - 2 Tbsp. sesame oil - 3 Tbsp. brown sugar - 6 x green onions sliced thin, including some of the green - 5 x cloves garlic chopped - 1 Tbsp. fresh ginger chopped - 1/2 x lemon juiced - 1 1/3 lb flank steak Directions: - 1. - Mix all ingredients except steak in a large measuring c. or possibly mixing bowl. - 2. - Score flank steak across the grain in diamonds. - Turn over and duplicate procedure, making sure not to cut through steak. - 3. - Place steak in a resealable plastic bag with marinade and chill overnight. - 4. - Remove steak from marinade. - Grill over high heat for 4-5 min per side or possibly to desired doneness.
Lentil Salad Ingredients: - 4 ounces sliced bacon, cut into 1 1/82-inch pieces - 3 carrots, peeled and thinly sliced - 1 leek, white part only, thinly sliced - 1 small onion, peeled, spiked with a whole clove - 1 head garlic, peeled - 1 stalk celery, thinly sliced - 1/4 bunch thyme - 1 tablespoon white peppercorns - 3 bay leaves - 3 cups chicken stock - 8 ounces French green lentils, rinsed - 1 1/2 tablespoons olive oil - 1/4 cup onion, finely chopped - 1 clove garlic, peeled and minced - 1 jalapeno, seeded and minced - 1/4 cup sherry vinegar or other vinegar - 1 1/2 tablespoons chopped parsley - 1/4 cup hazelnut oil - Arugula leaves for garnish Directions: - In a saucepan, cover the bacon, vegetables and aromatics with chicken stock and simmer for 30 minutes. - Strain into a 4-quart saucepan. - Add the lentils to the broth and cook until soft, about 35 minutes. - Drain the lentils and keep warm. - Heat the oil in a skillet. - Add the onion, garlic and jalapeno. - Cover and cook until the onion is soft, about 20 minutes. - Add the vinegar and deglaze. - Add the lentils and parsley, heat through and drizzle with oil. - Divide the salad onto plates, place the cheeks on top and decorate with arugula leaves. - Serve.
Creamy Roasted Garlic Hummus Ingredients: - 5 cloves (large) Garlic, Peeled - 1 Tablespoon Extra Virgin Olive Oil, Plus 1 Teaspoon For Roasting Garlic - 2 cans (15 Oz. Size) Chickpeas, Drained And Skins Removed (Dont Skip This Step!) - 1/4 cups Tahini - 2 Tablespoons Fresh Lemon Juice - 1/4 cups Water - 1/2 teaspoons Ground Sea Salt - Smoked Paprika For Garnish Directions: - Preheat oven to 400 degrees F. Line a baking sheet with a small sheet of aluminum foil and add garlic cloves. - Drizzle with 1 teaspoon olive oil and wrap tightly in foil. - Roast for 20 minutes, or until soft. - Remove from oven and transfer to a food processor. - To remove skins from chickpeas, pinch with fingers and skins should come off pretty easily. - Discard skins and add chickpeas to the food processor. - This will take some time, about 20 minutes. - Dont skip this step! - This is what makes the hummus extra creamy. - Add all ingredients in the food processor and process until combined. - Sprinkle hummus with smoked paprika before serving. - Serve with pita chips, pretzels, or vegetables. - This hummus will keep in the fridge for 34 days.
Mexican Chicken Cornbread Ingredients: - 4 whole Boneless, Skinless Chicken Breasts - 2 teaspoons Olive Oil - 2 Tablespoons Cinnamon Chipotle Dry Rub - 1 bag (12 Oz) Frozen Seasoned Black Beans And Corn - 1 can (10 Oz. Can) Ro*tel Tomatoes - 1 cup Shredded Cheddar Cheese - 2 packages (6 Oz. Package) Texas Honey Cornbread Mix - 2 whole Eggs - 1-13 cup Milk Directions: - Rub olive oil on chicken breasts. - Season with cinnamon chipotle rub. - Roast at 425F for about 25 minutes. - Meanwhile, cook the frozen seasoned black beans and corn according to package directions. - Add Ro-Tel tomatoes. - Cook until water is gone. - Remove from heat and place in a cast iron skillet. - Remove chicken from the oven and dice. - Place on top of black beans, corn and tomatoes. - Add shredded cheese. - Mix cornbread mix, eggs, and milk according to package directions. - Pour on top of the mixture in the skillet and bake at 425F for 10 12 minutes. - If you use your own cornbread mixture, adjust the temp and final baking time to match your recipes required time/temp.
Buttery pie crust (simple) Ingredients: - 1 1/4 cup all purpose flour - 1/4 tsp salt - 1/4 tsp baking powder - 1 stick room tempature butter (unsalted) - 5 tbsp water - 1 ** enough flour to lightly flour surface - 1 forum user said 1/3 lard could be used.. Directions: - whisk together all dry ingredients... - add stick of butter.. use pastry blender to incorporate butter and flour mixture ... should look crumbly.. - add water and mix with pastry blender until larger crumbs form. - pour it out on floured surface and squeeze the dough into a ball. - wrap in Saran wrap and refrigerate for 30 minutes before rolling out. - * I asked on the forum if it could be frozen. - the suggestion was made to put Saran wrap bundles in a ziplock freezer bag before freezing.
Honey Orange Chicken (Very Good) Recipe Ingredients: - 2 teaspoon cornstarch - 3/4 teaspoon dry mustard - 1 tbsp. teriyaki sauce - 1/4 c. honey - 1/4 c. orange juice - 1 pound boneless skinless frzn chicken breasts - 1/2 of fresh orange (thinly sliced) Directions: - Preparation: In small bowl combine cornstarch, mustard and teriyaki sauce. - Add in honey and orange juice. - Microwave: Arrange chicken in microwave platter. - Cover with waxed paper. - Cook at medium power for 14-16 min. - Remove from oven and drain. - Pour orange sauce over chicken. - Continue cooking on high for 2-3 min (till sauce thickens). - Top with orange slices. - Conventional Oven: Arrange chicken on a shallow roasting pan. - Bake at 375 degrees for 60-70 min. - Follow the directions above at.
Potato Salad with Ham & Peas Ingredients: - 1 gal. red potatoes, unpeeled, cut into wedges King Sooper's 5 lb For $1.88 thru 02/09 - 1 qt. KRAFT Extra Heavy Mayonnaise - 2-1/2 cups frozen peas, thawed, drained - 2 cups OSCAR MAYER Smoked Ham, chopped - 2-1/2 cups onions, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 2 tsp. salt - 1 tsp. pepper Directions: - Cook potatoes in boiling water until tender; drain. - Mix mayonnaise, peas, ham, onions, salt and pepper in large bowl. - Add potatoes; mix lightly. - Cover. - Refrigerate several hours or until chilled.
Dream Bars Ingredients: - 2 cups flour - 34 cup brown sugar - 12 cup pecans - 14 teaspoon salt - 10 tablespoons unsalted butter (cut into 1/2 inch pieces and chilled) - 1 12 cups sweetened flaked coconut - 1 cup cream of coconut - 2 large eggs - 34 cup brown sugar, packed - 2 tablespoons flour - 1 12 teaspoons baking powder - 1 teaspoon vanilla - 12 teaspoon salt - 1 cup pecans, toasted and roughly chopped Directions: - Preheat oven to 350 degrees and place oven rack in the middle. - Line pan with foil and spray with non-stick spray. - Crust: Mix everything EXCEPT for the butter in a food processor till coarsely ground. - Add butter till consistency is coarse meal. - Press firmly into pan and bake for 20 min or until golden brown. - Cool for 20 minute. - Topping: Combine coconuts in a bowl. - In another bowl, whisk everything EXCEPT for pecans till smooth. - Add pecans and pour filling over crust. - Dollup heaping tablespoons of coconut mixture onto filling. - Bake till golden brown, about 35-40 minutes. - Cool for 2 hours.
Catalan Fish Stew Ingredients: - 2 tablespoons extra-virgin olive oil - 1/4 pound dry Spanish chorizo, finely diced (1 cup) - 1/4 cup minced shallots - 2 tablespoons minced seeded tomato - 2 tablespoons minced piquillo pepper - Pinch of pimenton de la Vera - 3 cups Master Fish Stock - 1/4 cup dry sherry - 8 colossal head-on shrimp (about 3 pounds) - 1 pound littleneck clams, scrubbed - 1 pound mussels, scrubbed and debearded - 1/2 pound cleaned squid, bodies thinly sliced crosswise - 1/4 cup unsalted roasted almonds, chopped - 2 tablespoons chopped flat-leaf parsley Directions: - In a large pot, heat the olive oil. - Add the chorizo, shallots, tomato, piquillo and pimenton and saute over moderately high heat until fragrant, about 1 minute. - Add the fish stock and sherry and bring to a simmer. - Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes. - Discard any clams or mussels that dont open. - Serve the stew in bowls, garnished with the almonds and parsley.
Quick Cheese Potatoes Ingredients: - 1 pint half-and-half - 12 cup margarine - 12 cup chopped onion - 1 package shredded cheddar cheese - 1 cup Velveeta cheese, diced - 1 (2 lb) bag frozen southern style hash brown potatoes - bacon bits (optional as a topping) Directions: - Place the frozen hash browns in a greased 13x9 pan. - In saucepan place all other ingredients and heat until the cheeses all melt. - Pour cheese sauce over the frozen potatoes. - Let stand at room temperature 1 hour. - Bake at 350 for 1 hour or until bubbly. - Enjoy this, especially with ham.
Lemon-Thyme Syrup Ingredients: - 6 ounces Simple Syrup - 7 lemon thyme sprigs Directions: - In a small saucepan, bring the Simple Syrup to a boil. - Remove from the heat and add the lemon thyme. - Let cool, then refrigerate overnight. - Strain the syrup into an airtight container and refrigerate for up to 3 weeks.
Whole Wheat Corn Bread Ingredients: - 1 cup whole wheat flour - 1 cup cornmeal - 2 teaspoons baking powder - 34 teaspoon salt - 14 cup honey - 2 tablespoons canola oil - 1 cup skim milk - 1 egg, beaten Directions: - Combine dry ingredients. - Add wet ingredients and stif until just combined. - Pour into a greased 8 x 8 inch pan. - Bake at 350 for 20-25 minutes or until a toothpick comes out clean. - Allow to cool slightly before cutting.
Grilled Salmon Steaks in Sauce Ingredients: - 6 each salmon steaks - 1 cup wine white - 18 teaspoon cinnamon - 4 each scallions, spring or green onions finely minced - 1 tablespoon lemon juice - 18 teaspoon ginger Directions: - Cook salmon steaks in a sauce made out of the other ingredients. - Cook for about 20 minutes.
Peanut Waffles With Butterscotch Sauce Ingredients: - Butterscotch Sauce: - 1 1/4 cups packed brown sugar - 2/3 cup light-colored corn syrup - 1/4 cup LACTAID Reduced Fat Milk - 1/4 cup butter - Peanut Waffles: - 1 3/4 cups all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 2 egg yolks, slightly beaten - 1 3/4 cups LACTAID Reduced Fat Milk - 1/2 cup cooking oil - 1/2 cup finely chopped peanuts - 2 egg whites - Raspberries, blackberries and/or halved strawberries (optional) Directions: - Make Butterscotch Sauce: In a medium saucepan combine brown sugar, corn syrup, 1/4 cup LACTAID Reduced Fat Milk, and butter. - Bring just to boiling; reduce heat. - Simmer, uncovered, stirring occasionally, for 20 minutes. - Make Waffles: In a large mixing bowl stir together the flour, granulated sugar, baking powder, and salt. - In a medium bowl combine the egg yolks, LACTAID Reduced Fat Milk, and oil; stir into flour mixture all at once, stirring just until combined but still slightly lumpy. - Stir peanuts into batter. - Set aside. - In a small bowl beat egg whites until stiff peaks form (tips stand straight). - Gently fold egg whites into batter, leaving a few fluffs of egg white. - Do not overmix. - Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. - Close lid quickly; do not open during baking. - Bake according to manufacturer's directions. - When done, use a fork to lift waffle off grid. - Repeat with remaining batter. - Serve hot with warm Butterscotch Sauce and, if desired, fresh berries.
Fat-Free Chocolate Cake Ingredients: - Cake - 1 1/4 cups flour, all-purpose - 1 cup sugar - 1/2 cup cocoa powder - 1/4 cup cornstarch - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 4 each egg whites - 1 cup water - 1/2 cup corn syrup, light - Glaze - 13 cup cocoa powder - 23 cup powdered sugar - 1 teaspoon vanilla extract - 1 each egg whites - 1 tablespoon water or as needed Directions: - Cake: preheat oven to 350F (180C). - Spray 9 inch square baking pan with cooking spray. - In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. - In medium bowl, whisk together egg whites, water and corn syrup. - Stir egg mixture into flour mixture until smooth. - Pour into baking pan. - Bake 1/2 hour or until cake springs back when lightly touched. - Cool on wire rack 10 minutes. - Glaze: beat together cocoa, powdered sugar, vanilla, egg white and water by droplets. - Drizzle glaze over warm cake. - To serve, cut into squares
Kalamata Spaghetti Ingredients: - 17 12 ounces pitted kalamata olives - 7 ounces feta cheese - 12 cup walnuts - 3 -4 garlic cloves - 3 12 tablespoons olive oil - 29 ounces tomato sauce - 30 ounces cooked fettuccine pasta Directions: - put all ingredients,except pasta in a food processor,and process to a Pesto consistancy-TASTE. - Cook pasta,mix sauce with cooked pasta.
Wasabi and Coriander Pumpkin Seeds Recipe Ingredients: - 2 cups pumpkin seeds - 2 teaspoons vegetable oil - 1 teaspoon wasabi powder - 3/4 teaspoon ground coriander - 2 teaspoons kosher salt Directions: - Heat the oven to 375 degrees F and arrange a rack in the middle. - Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. - Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. - While the seeds are still warm, sprinkle 1 teaspoon wasabi powder, 3/4 teaspoon ground coriander, and 2 teaspoons kosher salt over them and toss to combine.
Slow-Cooker Barbecue Ham and Black-Eyed Peas Ingredients: - 1 cup low-sodium beef broth - 2 tablespoons tomato paste - 2 tablespoons pure maple syrup - 1 tablespoon molasses - 1 tablespoon apple cider vinegar - 1 tablespoon Worcestershire sauce - 1 tablespoon spicy brown mustard - 1 tablespoon chili powder - 1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces - 1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham) - 2 sprigs thyme, plus leaves for topping - 1 1 -pound package frozen black-eyed peas (about 4 cups), thawed Directions: - Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. - Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. - Add the black-eyed peas. - Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours. - Remove the pork to a cutting board and slice. - Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. - Top with thyme. - Photograph by Charles Masters
Peanut Butter Bacon Burger Ingredients: - 1 pound ground beef sirloin - 1 teaspoon fresh ground black pepper - 1/2 teaspoon onion powder - 1/2 teaspoon garlic powder - 1/2 teaspoon kosher salt - 1/2 teaspoon Worcestershire sauce - 1/4 teaspoon cayenne pepper - 8 slices applewood-smoked bacon - 1 1/2 cups shredded sharp Cheddar cheese (such as Tillamook) - 1 cup peanut butter - 1 tablespoon maple syrup - 6 hamburger buns - 6 leaves lettuce - 2 tomatoes, sliced Directions: - Mix ground beef, black pepper, onion powder, garlic powder, salt, Worcestershire sauce, and cayenne pepper in a large bowl until evenly blended. - Form beef mixture into 6 4-inch wide patties. - Transfer patties to a large plate and cover with plastic wrap. - Refrigerate until patties are slightly firm, about 30 minutes. - Preheat an outdoor grill for medium-high heat and lightly oil the grate. - Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. - Drain bacon slices on paper towels. - Cook beef patties on preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 4 minutes per side. - An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). - Sprinkle Cheddar cheese over patties about a minute before they are done. - Mix peanut butter and maple syrup in a microwave-safe bowl. - Heat peanut butter mixture in the microwave until slightly runny, about 25 seconds. - Stir again. - Spread peanut butter mixture over hamburger buns and top with beef patties, lettuce, tomatoes, and bacon.
Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette Ingredients: - 1 cup lentils - 5 cups water - 1 tomato, cored and chopped - 1/2 cup oil-cured black olives, pitted and coarsely chopped - 1/2 cup crumbled feta cheese - 2 stalks celery, trimmed, peeled and thinly sliced - Salt and freshly ground pepper to taste - 1 tablespoon chopped fresh parsley, for garnish - 1/4 cup fresh lemon juice - 2 large cloves garlic, peeled and minced - 2 teaspoons minced fresh thyme leaves - 2 tablespoons plus 2 teaspoons olive oil - 1/2 teaspoon salt - Freshly ground pepper to taste Directions: - To make the salad, combine the lentils and water in a large saucepan and bring to a boil. - Reduce heat and simmer until tender but not mushy, about 20 minutes. - Drain, place in a large bowl and let cool. - Toss the tomato, olives, feta and celery with the lentils. - To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. - Slowly whisk in the olive oil. - Whisk in the salt and pepper. - Toss the vinaigrette with the salad and season to taste. - Divide among 4 plates, garnish with chopped parsley and serve.
Quick Spaghetti with Meat Sauce Ingredients: - 1 pound turkey ground - 3 tablespoons onions minced - 1 cup water - 1 1/2 teaspoon italian seasoning - 18 teaspoon salt - 1/4 teaspoon garlic powder - 6 ounces tomato paste - 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated - 2 cups spaghetti cooked, hot Directions: - Coat a large skillet with cooking spray. - Place over medium heat until hot. - Add turkey & onion. - Cook until turkey is browned, stirring to crumble. - Drain well. - Return to skillet. - Stir in water & italian seasoning, salt, garlic powder & tomato paste. - Bring to a boil. - Reduce heat & simmer uncovered 10 minutes or until thickened, stirring occasionally. - Serve over spaghetti; sprinkle with cheese. - 334 Cal. - Per 3/4 cup sauce, 1/2 cup spaghetti & 1 1/2 ts. - cheese (Fat 12.2, Chol. - 74.)
Key Lime Pie Ingredients: - 1 cup graham cracker crumbs (can substitute gingersnaps) - 1 tablespoon sugar - 6 tablespoons butter, melted - 6 egg yolks - 13 ounces sweetened condensed milk - 23 cup key lime juice Directions: - Preheat oven to 325 degrees. - Combine crumbs, sugar and melted butter. - Press on bottom and sides of a 9 inch pie pan. - Bake 10 minutes. - Meanwhile, make filling: Whisk yolks. - Add condensed milk and whisk to combine. - Add lime juice and mix well. - Pour into hot pie shell and bake 15 minutes. - Cool to room temperature and then chill 2 to 3 hours. - Can be topped with sweetened whipped cream and lime zest.
Peanut Butter Bars Recipe Ingredients: - 1 c. crunchy peanut butter - 2/3 c. butter - 1 teaspoon vanilla - 2 c. firmly packed light brown sugar - 3 Large eggs - 1 c. sifted flour - 1/2 teaspoon salt - 1/4 c. dark chocolate chips - 1 tbsp. vegetable shortening - 1/3 c. white sugar icing Directions: - Combine peanut butter, butter and vanilla. - Beat with mixer till well blended. - Beat in sugar till light and fluffy. - Beat in Large eggs one at a time. - Stir in flour and salt till well blended. - Spread in greased 13"x9" pan. - Bake at 350 degrees for 30 to 35 min or possibly till center springs back from touch. - Drizzle sugar icing in random pattern over slightly cooled bars. - Heat chocolate pcs with butter and drizzle over all in random pattern. - 36 bars.
Peachy Turkey Meatballs Ingredients: - 1 egg - 14 cup dry breadcrumbs - 14 cup green onion - 14 teaspoon salt - 14 teaspoon ginger - 1 lb ground turkey - 14 cup peach preserves - 2 tablespoons golden raisins - 2 tablespoons soy sauce - 2 tablespoons ketchup - 12 teaspoon ginger - hot cooked rice Directions: - Combine first 5 ingredients in large bowl. - Crumble turkey over mixture and mix well. - Shape into balls and place in 8 inch square microwave safe dish. - In a separate bowl combine sauce ingredients. - Pour over the meatballs. - Cover and microwave on high for 6-8 minutes or until the meat is no longer pink. - Serve over rice.
Greek Turkey Burgers Ingredients: - 2 1/2 lb Ground Turkey breast - 1/2 packages Frozen Spinach - 1 cup Feta Cheese - 1 dash salt n pepper - 1 tsp minced garlic - 1 1/2 tsp olive oil Directions: - Thaw frozen spinach. - Place in medium pan with olive oil and garlic. - Cook until warmed through. - Set aside to cool. - Place seasoned ground meat with salt n pepper into a medium bowl. - Add feta cheese and cooled spinach to bowl. - Mix just enough so everything is incorporated. - DO NOT OVER MIX. - Meat becomes rough. - Make the burgers any size you would like. - Try not to handle the meat too much. - Turkey meat tends to be more difficult to handle. - You can either cook the burgers on the grill, on the stove top with some Pam spray OR in the oven. - (For the oven, 350F for about 20-25 mins.) - Once they are cooked to moist perfection, either it eat on it's own or in a wheat bun!
Black Bean Chili Con Carne with Cilantro Pesto Ingredients: - 2 pounds beef roast - 4 tablespoons olive oil - 1/2 pound ground pork - 4 tablespoons dried red chiles - 2 medium red onion sliced - 2 each carrots peeled - 2 each celery stalks - 1 each sweet red bell peppers cored - 3 each garlic cloves - 1/2 cup red wine dry - 32 ounces tomatoes crushed - 2 cups water - 4 tablespoons molasses - 2 1/2 teaspoons cumin ground - 6 cups black beans cooked Directions: - Cut carrots, celery and bell peppers into strips about 1 1/2 inches long then julienne. - Julliene the cheese or grate with long strokes. - Brown and crisp the meat: Slice the beef into very thin 2-inch strips. - Heat 3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches. - Brown the ground pork. - When all the meat is well browned, drai n off fat and put the meat back into the pan. - Continue to brown for another few minutes until the meat is beginning to get crisp. - Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly. - Remove the skillet from the heat and set aside until needed. - In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil. - Saute the onions over medium heat until they begin to w ilt, about 5 minutes. - Add the carrots, celery, and red pepper and saute 5 minut es. - Add the garlic and cook another minute. - Combine: Lower the heat. - Scrape the meat into the pot with the onion mixture. - Heat the (meat's) skillet again over medium high heat and pour in the wine. - Scra pe up the browned bits and reduce wine for a minute or so. - Pour into the casser ole with the meat and vegetables. - Add the tomatoes, water, molasses, sage, and cumin to the pot. - Simmer, covered, for 1 1/2 hours, stirring occasionally. - Add the black beans, drained if using canned, and season with salt if needed. - Cook another 15 minutes.
Fastest Pasta With Spinach Sauce Ingredients: - 1 clove garlic - 1/2 teaspoon crushed red pepper flakes, or to taste (optional) - About 15 calamata or other olives, pitted and roughly chopped - 1/4 cup plus 1 tablespoon extra virgin olive oil - 1 pound long pasta, like linguine - 1 pound spinach, washed, tough stems removed, roughly chopped - Salt and freshly ground black pepper Directions: - Bring a large pot of water to a boil, and salt it. - Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil. - Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). - Plunge the spinach into the water, and cook until it wilts, less than a minute. - Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. - Season with salt and pepper, and serve.
Oil-Free Spinach With Ginger and Garlic Ingredients: - 2 small garlic cloves, minced - 1 half-inch piece ginger, peeled and grated, or finely chopped - 1 pound spinach, washed well and drained, thick stems removed - Salt - pepper Directions: - Put 1/2 inch water in a large, wide soup pot over high heat. - When water boils, add garlic and ginger. - Add large handful spinach to the pot. - Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. - Using tongs, transfer to a serving bowl. - Repeat until all the spinach is cooked.
Japanese-style Cake with Matcha and Kuromame Ingredients: - 80 grams Butter - 80 grams Cane sugar - 2 Eggs - 100 grams Dolce flour (confectionery flour) - 7 grams Matcha - 50 grams Kuromame amanatto Directions: - Bring the butter to room temperature. - Combine the flour with the matcha and sift 3 times. - If the black beans are large, chop in half. - Preheat the oven to 180C. - Whisk the butter in a bowl until soft. - Add sugar in 5 batches and mix well until white. - Mix in the beaten eggs in small batches. - Add the sifted powdered ingredients and black beans. - Mix lightly with a rubber spatula. - Mix until the dough becomes glossy. - Pour into the mold lined with parchment paper, and bake for 35 to 45 minutes in the 180C preheated oven. - Test the cake with a skewer and make sure it comes out clean.
Sauteed Rabbit with Roasted Red Peppers Ingredients: - 2 ounces Prosciutto, chopped - 2 tablespoons olive oil, plus 1/4 cup - 1 tablespoon unsalted butter - 3 pounds rabbit, cut into serving pieces and patted dry - Salt and freshly ground black pepper to taste - 1 large bay leaf - 2 sprigs fresh rosemary - 2 tablespoons minced fresh parsley - 1 cup chicken stock - 4 large roasted red peppers, peeled, cored, seeded and sliced - 2 teaspoons minced garlic - 4 drained anchovy fillets, chopped - 1/3 cup red wine vinegar Directions: - In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. - Add the rabbit, season with salt and pepper and cook it until browned on both sides. - Add the bay leaf, rosemary, parsley and stock. - Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. - In a small skillet heat the 1/4 cup of oil over moderate heat until hot. - Add the garlic and cook it, stirring, until golden. - Add the anchovy and cook it, stirring, until dissolved. - Add the vinegar and reduce it over moderately high heat to 2 tablespoons. - Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.
Vegetable Soup Ingredients: - 1 packages Bocca veggie crumbles - 2 quart vegetable broth - 1 cup V8 juice - 2 can diced potatoes - 1 can diced tomatoes - 1 packages frozen mixed veggies - 1 onion, chopped - 1/2 tsp basil - 1/2 tsp black pepper Directions: - In a large pot over medium heat, cook crumbles until brown. - In a large pot over medium heat, combine cooked crumbles, broth, V8, tomatoes, onion, potatoes, mixed vegetables, basil and pepper. - Bring to a boil, then reduce heat and simmer 45 minutes.
Cheesy Beef Casserole Ingredients: - 4 cups egg noodles (Uncooked) - 1 lb ground beef - 34 cup onion (Chopped) - 15 ounces tomato sauce - 12 teaspoon garlic powder - 12 teaspoon salt - 14 teaspoon pepper - 8 ounces cream cheese - 1 cup sour cream - 12 cup parmesan cheese - 14 cup green pepper (sliced) (optional) Directions: - Cook Noodles. - Brown Beef & onion; drain. - Add tomato sauce, garlic powder, salt, and pepper. - Combine cream cheese, sour cream, and parmesan cheese, (green pepper), & drained noodles. - Place half of noodles in greased 9"x13" pan; top with half of meat. - Repeat layers. - Sprinkle with additional parmesan cheese, cover, & bake @ 350F for 30-35 minute.
Simply Sensational Strawberry Shortcake Ingredients: - 1-1/4 cups cold milk, divided - 1/4 cup sour cream - 3 Tbsp. sugar - 2-1/4 cups all-purpose baking mix - 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding - 1-1/2 cups thawed Cool Whip Whipped Topping, divided - 4 cups sliced fresh strawberries - 1/3 cup sugar Directions: - Heat oven to 425F. - Whisk 1/2 cup milk, sour cream and 3 Tbsp. - sugar in large bowl until blended. - Add baking mix; stir just until moistened. - Spread onto bottom of 9-inch round pan sprayed with cooking spray. - Bake 12 to 15 min. - or until golden brown. - Cool 10 min. - ; remove to wire rack. - Cool completely. - Beat pudding mix and remaining milk in medium bowl with whisk 2 min. - Stir in half the Cool Whip. - Toss strawberries with 1/3 cup sugar. - Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. - Top with remaining Cool Whip and strawberry mixture.
Cinnamon-Sugar Monkey Bread Ingredients: - 1 1/2 cup Unsalted butter, melted - 2 16 oz refrigerated biscuit dough tubes. - 2 cup Sugar - 1 1/2 tbsp Cinnamon. You can add more or less depending on what you like Directions: - Preheat oven to 350F - Spray a 10 inch bundt pan with nonstick cooking spray - Cut biscuits into quarters. - Melt butter in a medium bowl - Combine cinnamon and sugar in a large bowl. - Mix its all combined and delicious - You can get the kids involved during this step. - Toss the biscuit pieces in the melted butter and then plop them in the cinnamon sugar mixture. - Make sure it gets alllll coated. - Add them into the bundt pan - Cover the pan with tin foil and bake for 35 minutes. - Remove the foil after 35 minutes and put it back into the oven until puffed and golden, around 10-15 minutes - Once the bread is done immediately loosen the bread from the sides of the pan by running a knife along the sides and flipping it over onto a plate or a platter - Consume
Homemade Seasoning: Low-Sugar Onion Dressing Ingredients: - 1 large Onion - 1 clove Garlic - 100 ml Vegetable oil - 150 ml Vinegar - 1 tbsp Salt - 1 tsp Sugar - 1 Black pepper Directions: - Slice the onion and blend together with the other ingredients in a blender. - If you don't have a blender, use a grater to grate the onion and garlic. - Let it sit overnight before use. - Put it in a tupperware container or PET bottle, and it'll keep in the refrigerator for about 3 months. - I store the dressing in a special ceramic salad dressing container, which is easy to wash and seals well.
Date and Nut Treat Ingredients: - 1/2 cup margarine - 1 cup sugar - 1 cup dates pitted - 13 cup cherries cut up - 1 each eggs slightly beaten - 1 teaspoon vanilla extract - 3 cups crisp rice cereal - 1 cup walnuts cut up - 1 cup coconut or more Directions: - Put first 5 ingredients in saucepan and bring to a boil, boil 3 to 5 min. - Remove from heat and add the vanilla, rice crispies and walnuts. - Drop by tblsp. - in coconut and roll. - Refrigerate.
Homemade Sugar Scrub Ingredients: - 1 cup white sugar - 1 teaspoon vanilla - 1 cup of baby oil Directions: - Add the cup of Sugar,the 1 teaspoon of vanilla, and the 1 cup of baby oil. - Mix and put it in the plastic container and seal and be sure to use the sugar scrub the next time you shower.
La Creme Caramel Ingredients: - 3 eggs - 12 cup granulated sugar - 14 teaspoon salt - 2 12 cups milk, warm - 1 teaspoon vanilla Directions: - Caramel: Pour 1/2 Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat. - Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. - Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste. - Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. - Remove from heat and carefully cover bottom of a 2-qt mould. - Tilt mould from side to side if necessary to completely cover bottom. - When caramel has cooled, butter sides of mould. - Set aside. - Creme: Preheat oven to 350*. - Beat together lightly eggs, sugar and salt. - Pour over warm milk; add vanilla and stir to blend. - Pour the mixture over caramel in mould. - Place mould in pan containing 2 inches hot water. - Place pan in oven; bake about 1 hour until set. - Custard is done when knife blade inserted comes out clean. - You can also use ramequins for individual desserts.
Jim's Lemonade Ingredients: - 4 lemons, juice of (good size) - 1 cup sugar - 1 orange, juice of - water Directions: - Juice the lemons and the orange. - Place in a 2 quart pitcher. - Add sugar and enough water to make 2 quarts. - Pour over ice. - Enjoy!
Spanish Fish Soup Ingredients: - 1 lb rockfish or 1 lb shrimp or 1 lb cod, etc - 1 lb mussels - 2 sheets puff pastry - 4 tomatoes - 4 garlic cloves - 1 onion - 1 egg - 1 cup white wine - 1 14 ounces toasted almonds - 2 slices French bread, fried - parsley - 3 -4 saffron strands - salt, to taste - white pepper, to taste - spanish extra virgin olive oil Directions: - In a deep casserole saute slowly the sliced onion in some olive oil; when it starts changing color. - Add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, peeled and chunked. - Poach for five minutes in enough water to cover ingredients, mix in the fish and add fresh water to cover it all. - Crush the saffron, 2 garlic cloves, the almonds, fried slices of bread and the parsley in a morter. - Stir the crushed mix into the broth, season and cover, let slow boil for 20 minutes. - Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. - Add this mussel juice into the broth a few minutes before serving and stir. - Strain the fish and break it apart into small chunks and strain the broth through a china cap. - Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. - Unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of pastry over the soup pressing firmly to assure good adhesion to the bowls. - Paint the pastry shells with the beaten egg and oven (bake) at 375 degrees F until the pastry is golden brown, remove, add reserved mussel juice, stir and serve.
Smash and Slash Cherry Cordial Ice Cream - No Maker Needed Ingredients: - 2 cups cherries, dark and sweet - 6 ounces semisweet chocolate bars - 2 cups whipping cream - 14 cup sugar - 1 (14 ounce) can sweetened condensed milk - 1 12 tablespoons water - 2 teaspoons vanilla extract - 2 -3 drops red food coloring (optional) Directions: - Chill mixing bowls, mixer beaters, and all utensils you'll use in conjunction with the cream and milk. - Pit and chop up cherries in a contained environment, such as a large pot. - Set aside, but save the remaining juice. - Admire the blood-like spray of juice that inevitably got on you ;). - If you don't enjoy slashing up cherries, pitting them and chopping them in a blender or something is sufficient. - Be sure to save the juice. - Put chocolate into a plastic bag and smash into small pieces with a mallet or the flat end of a tenderizer. - Set aside. - Retrieve a (smaller) mixing bowl and whip the cream until very stiff, adding the sugar while whipping. - In the other (larger) mixing bowl, thoroughly mix the condensed milk, water, vanilla extract, cherry juice, and food coloring (optional). - Fold the whipped cream into the milk mixture. - It can be rather chunky once it's all folded. - Mmmm -- "chunky" ;). - Add the cherries and gently mix, but mix thoroughly. - Add the chocolate bits and gently, thoroughly mix. - Transfer the cream-milk-cherry-chocolate mixture into a 6-cup/1.5L freezer container. - Please do not transfer from a large height. - Or, y'know, try that. - See how it goes for you ;D. - Freeze until semi-frozen, then stir. - Freeze for six hours total before eating =).
Mexican Bean Salad Ingredients: - 1 (19 ounce) can black beans, rinsed and drained - 1 (19 ounce) can kidney beans, rinsed and drained - 1 (19 ounce) can cannellini beans, rinsed and drained - 1 (19 ounce) can chickpeas, rinsed and drained - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 1 jalapeno, finely chopped - 1 (12 ounce) can corn kernels - 1 small red onion, chopped - 12 cup fresh cilantro, chopped - 12 cup olive oil - 12 cup red wine vinegar - 2 tablespoons lime juice - 1 tablespoon lemon juice - 2 tablespoons white sugar - 1 teaspoon salt - 1 garlic clove, finely chopped - 12 tablespoon ground cumin - 12 teaspoon ground black pepper - 12 teaspoon chili powder - 1 dash hot pepper sauce Directions: - In large bowl, add beans, peppers, onion, corn and cilantro. - Whisk together all remaining ingredients and pour over bean mixture. - Place in refrigeration and let rest for a few hours to blend the flavors.
Ruthie's Best Chili Ingredients: - 1 12 lbs ground beef - 1 large onion (diced) - 1 large garlic clove (diced) - 2 -3 stalks celery (diced) - 12 green pepper (diced) - 1 (14 ounce) can Rotel Tomatoes or 1 (14 ounce) can chilies - 1 (20 ounce) can stewed tomatoes - 1 (14 ounce) can kidney beans or 1 (14 ounce) can black beans - 1 (14 ounce) can chili beans - 1 cup water - 2 tablespoons brown sugar - 1 tablespoon yellow mustard - 1 cup salsa Directions: - In a skillet brown ground beef with onion, garlic, celery & green pepper till ground beef is cooked. - In dutch oven pan add remaining ingredients and let simmer, but not boil about 15-20 minutes. - Add the ground beef mixture and continue to cook about 30 minutes. - Best if made the day before.
Scampi Ingredients: - 16 -20 large raw shrimp, shelled and deveined - 2 tablespoons olive oil - 2 tablespoons butter - 2 garlic cloves, minced - 1 dash italian seasoning - 2 tablespoons chopped parsley - 2 tablespoons seasoned dry bread crumbs - 2 tablespoons grated parmesan cheese Directions: - Clean shrimp and store in refrigerator until just before serving. - Preheat broiler. - Heat oil in a large, heavy, ovenproof skillet; add butter, garlic, and italian seasoning. - Add shrimp and saute until almost done, about 3 minutes. - Sprinkle shrimp with parsley, bread crumbs and cheese. - Place scampi under broiler for 30 seconds, just long enough for cheese to bubble slightly. - Serve immediately.
Veggilicious Turkey Burgers Ingredients: - 1/2 whole Yellow Onion, Finely Chopped - 2 cloves Garlic, Minced - 1 whole Red Bell Pepper, Stemmed, Seeded, And Finely Chopped - 1 whole Green Bell Pepper, Stemmed, Seeded, And Finely Chopped - 1 whole Zucchini, Grated - 2 sprigs Fresh Rosemary - 16 ounces, weight Ground Turkey - 1 whole Egg - 1/2 cups Plain Breadcrumbs - 1 Tablespoon Olive Oil - 1 teaspoon Kosher Salt - 1/4 teaspoons Freshly Ground Black Pepper - 1 teaspoon Sriracha Sauce - 6 whole Hamburger Buns - For Serving: Your Favorite Burger Toppings And Condiments Directions: - In a large bowl, stir together the chopped onion, garlic, red bell pepper, and green bell pepper. - Before adding the zucchini, place the grated zucchini in a double layer of paper towels and squeeze over the sink to remove excess moisture. - Add zucchini to the other vegetables. - Finally, scrape the rosemary leaves from the stem and chop the leaves finely, adding them to the vegetable mixture as well. - Into the vegetable mixture, add the ground turkey, egg, breadcrumbs, and olive oil, stirring to combine. - (At this point, it may be easier to put on some plastic gloves and mix with your hands). - Season with salt, pepper, and Sriracha sauce. - Preheat a grill or grill pan to medium heat. - Meanwhile, form the turkey-vegetable mixture into 6 equal-sized patties. - Once the grill is hot, put the patties onto the grill and cook the patties on one side for 6 to 8 minutes. - Flip and cook for an additional 6 to 8 minutes, until there is no pink color inside the burger and the juices run clear. - Serve immediately with your favorite burger toppings.
Turkey Soup Ingredients: - 1 turkey carcass, broken into pieces (optional) - 11 1/2 cups cold water - 2 1/2 cups leftover turkey stuffing - 2 cups turkey gravy - 3 carrots, peeled and thickly sliced - 3 ribs celery with leaves, sliced - 1 onion, chopped - 1/2 cup chopped fresh parsley - 1 bay leaf - 2 teaspoons dried thyme, crumbled - Salt to taste Directions: - Put all the ingredients with 10 cups of the water in a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer. - Stir to break up all the clumps of stuffing, and mix well. - Let the soup simmer for about 1 1/2 hours. - Add the remaining 1 1/2 cups of cold water and let simmer for 10 more minutes. - Taste for salt and adjust the flavoring if necessary. - Serve hot.
Spinach Puree Ingredients: - 3 big potatoes - 500 grams frozen spinach, unthawed - 1 glug good quality olive oil - 1 salt - 1 ground black pepper - 1 italian seasoning - 1 pinch chili powder Directions: - Peel and dice your potatoes. - Put them in a big pot, completely submerged in cold salted water. - Bring to a boil. - Cook for about 15 minutes - Then add your frozen spinach to the pot and bring back up to the boil. - Cook for about 7 minutes - Take off heat and drain. - Season with salt, pepper, chili powder, a glug of olive oil and italian seasoning. - Blend the spinach and potatoes into a creamy puree. - Serve warm
Sunkist Pepper Chicken Recipe NobleChef Ingredients: - 4-6 Skinless Boneless Chicken Breasts 6-8 oz. each - 6-8 oz. Orange Marmalade - 3-4 small fresh red Thai Peppers - 1 cup flour - spices; salt, ground white pepper - 2 eggs - 5 cups white rice(for appearance)may sub brown rice - 1/2 cup coconut milk Directions: - Place chicken breasts in coconut milk and put in refrigerator 4-6 hours up to as long as 24 hours. - Remove seeds from Thai peppers then chop to almost fine. - Leave pieces big enough so that red pieces actually appear in the marmalade. - Leave seeds in peppers for spicier mixture. - Add salt and ground white pepper to flour. - Beat eggs with fork in bowl big enough to dip chicken into. - Take chicken breasts and dip into spiced flour then dip into egg mixture and back into flour. - Place in refrigerator 20-30 minutes. - Remove from refrigerator and pan fry in peanut oil(approx. - 350-400 degrees) until golden brown on outside. - Place breasts on cookie sheet cover with orange marmalade mixture and heat in oven for 10-15 minutes based on size of breasts. - Prepare rice(I boil mine) then place rice on plates. - Place chicken hot from pan on rice. - Yummy!

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